Fix this casserole for dinner and enjoy the time you save!

I recently talked with my adult daughter about what she remembered about how I handled chores when our kids were younger.

She commented on the fact that I had a set list of chores with each child doing one 15-20 minute task every day, and that I planned out our meals.

Being able to sit down and think of 10 meals your family would love, shop for all the ingredients at once and do the prep and cooking in one slot of time saved me hours of work later.

I used to think of it as cooking it forward. Not only did it save on the cooking time, but the biggie was the clean-up.

Think about it, if all you have to do is put prepped ingredients together and put it in the oven, that is a huge saving of time.

This recipe is one that you can prep weeks before by just having the chicken cooked and cubed.

Kristyne of Lil’ Luna also saves time by cooking ahead. Now that is one smart Cook! Thanks for the useful tip.

You can buy cooked, chopped chicken, but I like to bake my chicken earlier in the morning. I usually line a cookie sheet with foil, add some chicken breast and drizzle a little bit of olive oil and lemon pepper. I cook at 400 degrees for 35-45 minutes.

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Quick Tip: If you are not a big fan of celery go ahead and swap out that ingredient for green beans, broccoli, or zucchini. Seriously, this is a great recipe to cater to your families preferences.

Photo and Recipe courtesy of Kristyne of Lil’ Luna.  

The post Who Has Time to Spend All Day In The Kitchen? With this recipe you don’t have to! appeared first on Urban Retro Recipes.

]]> http://urbanretrorecipes.com/chicken-onion-quick-cassarole/feed/ 15 http://urbanretrorecipes.com/look-like-pro-stand-treats/ http://urbanretrorecipes.com/look-like-pro-stand-treats/#respond Thu, 22 Jun 2017 23:48:25 +0000 http://urbanretrorecipes.com/?p=1195 Red Velvet Cream Cheese Muffins? Perfect! I remember looking through the Prairie Woman cookbook with our daughter Amy. When she came across the red velvet cake recipe we both decided right there and then that we needed to make it. And we did. We don’t eat a lot of cake at our house, we are […]

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Red Velvet Cream Cheese Muffins? Perfect!

I remember looking through the Prairie Woman cookbook with our daughter Amy.

When she came across the red velvet cake recipe we both decided right there and then that we needed to make it.

And we did.

We don’t eat a lot of cake at our house, we are usually more of a pie and cookie family, but this was a huge exception and it has been one of our family favorites ever since.

Baking a cake is a bit of a commitment. I mean, unless you are having company over, a whole cake is a lot of yummy goodness sitting around and seriously, I just don’t have the highest level of will power.

Plus, since it doesn’t have frosting on the top it is a totally pack-able treat that doesn’t need to be refrigerated to keep the icing from melting off on a hot day. Yeah, this one is definitely a huge win.

This is what Jennifer has to say about her yummy treat.

These muffins were a huge hit and the first “dessert” that everyone devoured. They were so bright and cheerful that you can’t help but want to dive right in and eat all of them.

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Quick Tip: If you have little ones at your house or are just considering a bit more portion control, try making these in the mini-muffin pans. Perfect for those little tea parties.

Photo and Recipe courtesy of Jennifer Meyering 

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